Chocolate-Port Ganache Truffles

Chocolate is always a good start.  Add heavy cream and cocoa powder and you kick it up a notch.  Add Port… you’re in a whole new league!  Rich & fabulous.

“Chocolate + Port = Fabulous”

3/4 cup heavy cream
16 ounces semisweet chocolate, (chips or chopped into small pieces)
1/4 cup Port (or late harvest sweet wine)

3/4 cup cocoa powder, unsweetened


1.     Line an 8” square baking pan with parchment paper; spray with non-stick cooking spray.

2.     In a saucepan, slowly heat cream up to a low boil; reduce heat to low.

3.     Pour in chips and stir to melt.

4.     Pour in port, stir.

5.     Bring mixture just up to a boil and turn off heat.

6.     Pour into prepared pan and chill in refrigerator for 2-3 hours.

7.     To cut squares; remove parchment paper from pan.  Using a sharp knife, cut through the ganache at 1/2" intervals.  Slice into 1/2" squares.

8.     Place cocoa powder in a Ziploc bag.  Gently place truffle squares into the powder and toss to coat.

9.     Place on a serving dish and enjoy!

Note:  You can refrigerate truffles for 7-10 days.


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